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What is your best Sandwich recipe?

  • menichols74 said...

    Traditional Cuban sandwich: Roast pork Ham Swiss cheese Pickles (plenty) Mayo and mustard On Cuban bread (white hoagie) and pressed.

    Served with a side of black beans and rice and some fried plantains.

    nono

    Get the mayo off of that traditional Cuban sandwich

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    ftlaudcock

  • Nothing beats the grease trucks in brunfus...

    CoachGomez214

  • sloppy joe... not the one "y'all" are thinking about....

    CoachGomez214

  • just go to Katz's...

    better yet go to staten island. best sandwiches on planet earth. cry I miss them so, but to get there costs a HEFTY toll! grumble

    This post was edited by CoachGomez214 on 1/14/2013 at 6:44 PM

    CoachGomez214

  • Bread, Peanut Butter, Jam. Hold the clap .

    This post was edited by ToDAT House on 1/14/2013 at 6:47 PM

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    ToDAT House

  • Nothing beats a little leftover roast and some horseradish sauce, either.

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    sf2k4 ●

  • Smoked pulled pork shoulder dipped in a cider vinegar and beer jus, barbecue rub, slaw, and mustard barbecue sauce on a toasted bun. Takes all day to smoke the pork shoulder but oh so worth it.

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    On, Wisconsin!

    OakParkBadger87

  • Two slice of asiago cheese bread
    Byerlys parmasean dressing
    Tomatoe slices
    Spinach some kind of lettuce
    Two slices of longhorn cheese
    1/3 LB of smoked turkey
    Toasted w/ panini grill

    cuznchips28

  • OakParkBadger87 said...

    Smoked pulled pork shoulder dipped in a cider vinegar and beer jus, barbecue rub, slaw, and mustard barbecue sauce on a toasted bun. Takes all day to smoke the pork shoulder but oh so worth it.

    I'm pickin' up what yer layin' down, partner!! thumbsup

    This post was edited by CoachGomez214 on 1/14/2013 at 7:26 PM

    CoachGomez214

  • Turkey and Bread

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    SimplyComplex

  • GONIG BUCK said...

    IMO, there is really no better meal than a great sandwich. Here is one of my favorites - a caprese.
    Ingredients:

    A nice chunk of buffalo mozzarella - packed in water.
    A handful of fresh basil.
    Some good olive oil.
    A nice heirloom tomato (or any sweet tomato).
    A crusty loaf of bread, toasted.
    Salt and pepper to taste.

    Puree the basil with olive oil to your desired consistency - more olive oil for a creamier spread, less for more texture. Spread on the bread while warm. Cut a some slices from the mozzarella, and layer with tomato slices on the sandwich. Sprinkle with salt and pepper to taste. Simple, fresh, and delicious. What's nice about it is that, depending on what's in your garden you can add other things to it - bell peppers, jalapenos, arugula, frisee, mushrooms, etc. It's so versatile. Roasted chicken or turkey is great on it, too!

    I add $2 of Italian salame at Mario's the best Italian deli in LA

    What is happiness? The feeling that power is growing, that resistance is overcome.--Friedrich Wilhelm Nietzsche

    scinsc5

  • I love a Greek gyro or middle eastern donor kebab

    What is happiness? The feeling that power is growing, that resistance is overcome.--Friedrich Wilhelm Nietzsche

    scinsc5

  • good stuff by all, I like a fried bologna, buy it in the roll not precut in the pack, cut it bout 1/2" thick or so and slice of velveeta bout as thick to melt on the bologna, blackened Treat slices (usually 2 to fit well on the bread) heavy mustard and regular Lays chips on there too, smash it all down and have at it.

    Goldrusher35

  • I'm on board with the döner kebab sandwich I got while in Germany. It was big and only cost 3 euros. Freakin delicious.

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    he wouldn't let his players pose in the Playboy All-American magazine edition, he said, "Cause you can't play football with an erection."

    Urban Buckeye

  • Urban Buckeye said...

    I'm on board with the döner kebab sandwich I got while in Germany. It was big and only cost 3 euros. Freakin delicious.

    I ate a donor kebab every day for about two years while living in Europe. Those were different years than the year in Germany when I ate a bratwurst with bread and mustard every day

    A couple of young grads from my college opened up a donor kebob shop here in LA. It does well

    What is happiness? The feeling that power is growing, that resistance is overcome.--Friedrich Wilhelm Nietzsche

    scinsc5

  • I'm gonna have to investigate fried bologna. No valveeta for me though I think

    What is happiness? The feeling that power is growing, that resistance is overcome.--Friedrich Wilhelm Nietzsche

    scinsc5

  • scinsc5 said...

    I'm gonna have to investigate fried bologna. No valveeta for me though I think

    other types of cheese will work, doesnt need to be as thick either

    Goldrusher35

  • I'm also a big fan of pimento cheese done the right way.

    Anyway sandwich I like with it goes like this:

    A good loaf of deli multi grain wheat bread and I mean homemade loaf not the sliced crap (Cut the old subway method and toasted with olive oil, salt and pepper)
    About a lb to a lb and a half of homemade pimento cheese (recipe attached)
    1/2 lb of genoa salami
    1/2 lb of capricola
    1/2 lb of prosciutto
    A bunch of frisee
    heirloom tomato (with salt and pepper on top of the slices); My favorites are smiley's that I grow personally
    cherry peppers in vinegar
    extra mayo on both top and bottom of bread

    1 (3-ounce) package cream cheese, room temperature
    1 cup grated sharp cheddar (I like the good Wisconsin or Vermont stuff from a cheese shop)
    1 cup grated white cheddar (same as above)
    1/2 cup mayonnaise
    1/2 teaspoon blackening seasoning
    2 to 3 tablespoons pimentos, smashed
    1 teaspoon grated onion
    A bunch of Cracked black pepper but to taste if you aren't as big a pepper fan as I am.

    This post has been edited 2 times, most recently by RATT on 1/14/2013 at 11:31 PM

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    RATT

  • scinsc5 said...

    I'm gonna have to investigate fried bologna. No valveeta for me though I think

    You could always use any type of cheese that you like I'm sure. Velveeta just melts better than most and I'm sure that is why the guy went in that direction. You could always through a harder to melt cheese on top of the fried bologna and then squirt some water around it after you put it on top of the meat. After you do that, cover the bologna and cheese with a pot lid and let the water steam/melt the cheese. It does wonders for harder to melt cheeses in the time needed to not burn the meat.

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    RATT

  • RATT said...

    I'm also a big fan of pimento cheese done the right way.

    Anyway sandwich I like with it goes like this:

    A good loaf of deli multi grain wheat bread (Cut the old subway method and toasted with olive oil, salt and pepper)
    About a lb to a lb and a half of homemade pimento cheese (recipe attached)
    1/2 lb of genoa salami
    1/2 lb of capricola
    1/2 lb of prosciutto
    A bunch of frisee
    heirloom tomato (with salt and pepper on top of the slices)
    cherry peppers in vinegar
    extra mayo on both top and bottom of bread

    1 (3-ounce) package cream cheese, room temperature
    1 cup grated sharp cheddar (I like the good Wisconsin or Vermont stuff from a cheese shop)
    1 cup grated white cheddar (same as above)
    1/2 cup mayonnaise
    1/2 teaspoon blackening seasoning
    2 to 3 tablespoons pimentos, smashed
    1 teaspoon grated onion
    A bunch of Cracked black pepper but to taste if you aren't as big a pepper fan as I am.

    Is that for one person? It sounds like a 4 pounder

    What is happiness? The feeling that power is growing, that resistance is overcome.--Friedrich Wilhelm Nietzsche

    scinsc5

  • scinsc5 said...

    Is that for one person? It sounds like a 4 pounder

    It is but it's like the sandwich that I put in the OP.

    I don't eat it in one sitting. I just go ahead and make the thing and wrap it tightly in tin foil. It makes about 4 real good sandwiches. It will be about the same size as the one I posted though for a good idea.

    As long as you get it wrapped tightly and eat it within about three days, it only gets better the longer it sits and the flavors meld.

    This post has been edited 2 times, most recently by RATT on 1/14/2013 at 11:37 PM

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    RATT

  • RATT said...

    It is but it's like the sandwich that I put in the OP.

    I don't eat it in one sitting. I just go ahead and make the thing and wrap it tightly in tin foil. It makes about 4 real good sandwiches. It will be about the same size as the one I posted though for a good idea.

    As long as you get it wrapped tightly and eat it within about three days, it only gets better the longer it sits and the flavors meld.

    Sounds like it would get soggy overnight. I don't like soggy

    What is happiness? The feeling that power is growing, that resistance is overcome.--Friedrich Wilhelm Nietzsche

    scinsc5

  • scinsc5 said...

    Sounds like it would get soggy overnight. I don't like soggy

    I typically leave the mayo off until I cut the piece I'm going to eat and then add it right before. You leave the condiments off and everything stays fine. I know what you mean though. Once the veg gets soggy it isn't worth a damn. That is why I toast the bread with the olive oil before putting anything on it. I don't use the oil afterward.

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    RATT

  • Also,

    You always need something sweet to finish off your delicious sandwich.

    Suck it

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    RATT

  • RATT said...

    Also,

    You always need something sweet to finish off your delicious sandwich.

    Suck it

    I want another recipe folks. No Sh*t. This is the self-help thread of the year for folks who wanna edge in their sandwich preparations

    Man_A _War

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